Mercury Content
of Fish
by
Christopher Guerriero
We all know that adding fish to our diets can help increase our
body’s ability to repair itself, as well as its ability to burn
body fat and keep our energy up, but it’s important to choose
fish that’s also going to improve your health as opposed to
silently poisoning you…
Being exposed to too much mercury can cause memory loss,
tremors, neurological difficulties, advanced aging, decreased
immune functions, and death.
But how is all this mercury getting into our body?
Well here are the top 4 places that contribute to the levels of
mercury in our body (not in any specific order):
Vaccines (past and present)
Dental fillings
The environment
And Fish
We’re going to focus on fish right now because that’s the prime
source of mercury in our diets.
When coal is burned, inorganic mercury is released into the air
and eventually ends up in our lakes, rivers and oceans. There,
bacteria mixes with it and transforms it into methylmercury
which is easily absorbed by fish (especially large or fatty
fish), and is also easily absorbed by us when we eat those
fish.
The good new is that our most recent studies indicate that the
human body naturally rids itself of mercury over time –
assuming we stop ingesting it long enough for our body to do
what it was made to do, and to help the process here’s a list
of fish that naturally have a low, medium and high level of
mercury:
High mercury: Mercury levels differ from one species of fish to
the next. This is due to factors such as type of fish, size,
location, habitat, diet and age. Fish that are predatory (eat
other fish) are large and at the top of the food chain, and so
tend to contain more mercury. Fish that contain higher levels
of mercury include:
Shark
Ray
Swordfish
Barramundi
Gemfish
Orange roughy
Ling
Canned or fresh tuna
Mackerel
Grouper
Tilefish
Chilean sea bass
Moderate mercury: Alaskan halibut, black cod, blue (Gulf Coast)
crab, dungeness crab, Eastern oysters, mahimahi, blue mussels,
pollack.
Low mercury: Anchovies, Arctic char, crawfish, Pacific
flounder, herring, king crab, sanddabs, scallops, Pacific sole;
tilapia, wild Alaska and Pacific salmon; farmed catfish, clams,
striped bass, and sturgeon.
About The Author: Christopher Guerriero is the founder of the
National Metabolic & Longevity Research Center and a
best-selling author, speaker, and coach to millions. He is
creator of the award-winning 'Maximize Your Metabolism' system.
To learn more about this step-by-step program, and to sign up
for FREE how-to articles and FREE teleseminars, visit:
http://www.MaximizeYourMetabolism.com.
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